Feta Cheese
Summary
Feta cheese is a processed food with a relatively simple ingredient list, primarily composed of cultured pasteurized milk, which provides protein and calcium. However, the presence of natamycin, a synthetic preservative, slightly detracts from its overall healthiness. Despite being processed, the product maintains a clean label with minimal additives, which supports a moderate score.
At a glance
Key ingredients 4
Cultured pasteurized part-skim milkGood
This ingredient is a primary source of protein and calcium, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility.
Benefits
Provides high-quality protein and calcium, supporting bone health and muscle function.
SaltNeutral
Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in cheese production, contributing to taste and texture. However, excessive consumption can lead to health issues.
Risks
High sodium intake can increase the risk of hypertension and cardiovascular diseases.
EnzymesNeutral
Enzymes are used in cheese making to aid in the coagulation of milk. They are essential for developing the texture and flavor of cheese. Typically derived from microbial or animal sources, they are generally safe.
See more about Enzymes →NatamycinBad
Natamycin is a preservative used to prevent mold growth on cheese surfaces. While effective in extending shelf life, it is a synthetic additive. Its use is generally considered safe, but it is not a natural ingredient.
Risks
Potential for allergic reactions in sensitive individuals, though generally considered safe in small amounts.
Processing
Processed Foods
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